Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.
Meanwhile, cook pancetta in large non-stick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 tsp. drippings from skillet. Add asparagus to drippings in skillet; saute 3 minutes. Add peas, white and pale green parts of onions, and garlic; saute until vegatable are just tender, about 2 minutes. Remove from heat.
Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of onions, 1/2 cup parmesan, cream, olive oil, lemon juice, zest, half of parsley, half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over.
Serve, passing additional parmesan.
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|Serving Size: 1 Serving (387g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 243 (73%)|
|Amt Per Serving||% DV|
|Total Fat 26.9g||36 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 16.1g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 27.2mg||8 %|
|Sodium 87.8mg||3 %|
|Potassium 512.3mg||13 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 13.3g|
|Protein 7.6g||11 %|
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Calories per serving: 334
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